Tuesday, July 8, 2008

Cornbread Dressing

This recipe is so cheap to make, since it uses up my leftover cornbread and biscuits! Whenever I have leftovers of either one, I put them in a baggy in the freezer. When it's time to make dressing, I just grab that bag and defrost them to make my dressing. Cheap, easy and delicious!

Cornbread Dressing
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4 1/2 cups crumbled cornbread (5-6 large pieces)
3 1/2 cups biscuits, crumbled (4-5 large biscuits)
1 can condensed cream of chicken soup
1 can (15 oz) chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. sage
4 eggs, beaten


In a large bowl, beat eggs. Add cream of chicken soup, onion, celery, pepper, salt and sage, whisk ingredients together until combined. Add crumbled cornbread and biscuits, stir until breads are moistened. Spread into a greased 9x13 baking dish. Pour chicken broth over stuffing, do not stir. Bake at 350 degrees for 1 hour or until dressing is golden brown on the top and appears set. Makes 12 servings.

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